1 c. chopped onion
1/4 c. butter, divided
1/4 c. water
1 (10 1/2 oz.) chicken broth
1 c. flour
1 tsp. poultry seasoning
3/4 tsp. salt
2 1/2 c. chopped cooked chicken
1 (10 oz.) frozen peas and carrots, thawed
3/4 c. quick oatmeal, uncooked
2 tsp. baking powder
1/2 c. milk
1 egg white

Heat oven to 425 degrees. Cool onion in 2 tablespoons butter until tender. Add water, broth, 1/4 cup flour, seasoning and salt, cook until thick. Stir in chicken and vegetables. Pour into 2-quart casserole.

Combine 3/4 cup flour, oats and baking powder. Cut in remaining butter until crumbly. Stir in milk and egg white until moistened. Drop 1/4 cupfuls onto chicken. Bake 38 to 42 minutes or until golden.